Sausage & Pasta Bake

more often than not i find myself simply throwing a bunch of food into a pan or pot, adding some spices & crossing my fingers that it turns out the way i've planned.

last night i had sausage. that's right- sausage. i cooked 1lb of sausage & i needed to figure out what to do with it so my family wouldn't "starve" on Monday night (when i knew i'd be too tired to actually cook anything for dinner)

after staring into space for 20 min- this is what i came up with.

Sausage & Pasta Bake

You Need:
1/2 lb sausage (mild, hot, sweet- whatever you like)
3/4 lb pasta (that's like 3/4 of a box or 4 cups cooked pasta)
3 cups pasta water (retain 2 1/2 cups of the water you use to boil the pasta)
1 cup white wine (i usually use Vermouth, but i was out. so marsala it was)
1/2 heavy whipping cream
2 beef bullion cubes
3 heavy tblsp capers
2 tsp caper juice
3 tblsp cornstarch
1/2 cup shredded parmesean cheese
1 cup shredded swiss cheese
salt, basil, onion powder, allspice, minced garlic, hot sauce (to taste)

Directions:
Pre-heat oven to 375º slice your sausage longways, place on a baking sheet, season with minced garlic & hot sauce & bake for 20-25 min (just like in the Zuppa Toscana recipe below)


While your sausage is cooking: Fill a pan with water, salt & set to boil. Boil your pasta until al-dente.

While the sausage & pasta are going- get the rest of your items together:

as you can see- i mix my cornstarch with enough water to dissolve it. this = smooth sauce as opposed to lumpy gross sauce. genius.

Once your sausage is done- cut it up (i used a fork & knife) into bite sized pieces (again, like the Zuppa Toscana recipe below) and set aside. (p.s. i cooked a full 1 lb of sausage, but i only needed 1/2 lb for this recipe. i'll use the rest for something else.)

Once your pasta is done- reserve 3 cups of the water & drain the rest.
As your pasta drains- pour the 3 cups of water back into the pan along with the wine, beef bullion cubes, capers, caper juice and spices (to taste).

On medium-high heat- allow the broth & wine mix to reduce by about 1/3. After it's reduced, add the whipping cream & stir. Slowly pour in the cornstarch (stirring as you do)
Reduce the heat to medium-low & allow the mixture to thicken up a bit (you can adjust the cornstarch to your pref)

Once the mix has thickened, add the pasta, sausage & the parmesean cheese to the pan & stir to coat:

pour 1/2 of the pasta into a greased baking dish (i used a 2 quart sized dish. so the 1 step down from a 9x13) & sprinkle with 1/2 cup of the swiss cheese.

then pour the rest of the pasta in & sprinkle the top with the remaining 1/2 cup of swiss cheese.

bake at 375º for about 20-25 min (i spray some foil with cooking spray & cover my pasta. this cuts down on crispy noodles & burnt cheese. i take the foil off for the last 5-10 min of baking time.)

yum.

as i said, this is actually for Monday night's dinner (i held off on baking until tonight) but i did have enough extra to fill one of my personal sized casserole dishes. so i baked that & the husband ate it last night. he deemed it "delicious".

Zuppa Toscana

i literally LOVE this soup. ever since i had my first spoonful at the Olive Garden i SWORE i'd figure out how to make it on my own. and i did. so i do- and whenever i make it & bring it to work or send it off with the husband- people trip over themselves to get to the crock pot.


i'm not exagerating. it's that good. and it's easy to make. so you should make some. asap.

Zuppa Toscana (Olive Garden Soup)


You Need:
1 1/2 lb Italian Sausage (sweet or mild)
6-8 slices of bacon (cooked & crumbled) or a package of Real Bacon Bits (i use pre-cooked bacon slices & cook them via the microwave until they're REALLY well done. like very crispy. they get soft in the soup- so no worries)
3 medium potatoes
1 tblsp butter
3 tblsp minced garlic
1 1/2 tblsp hot sauce
1 1/2 tsp black pepper (to taste)
1 1/2 tsp salt (to taste)
2 cups chopped kale
3 chicken bullion cubes
6 cups of water
2 cups heavy whipping cream

Directions:

Pre-heat oven to 350. Line a shallow baking pan with foil. cut each sausage link almost in half (long ways) & distribute equal amounts of the hot sauce & 2 tblsp of the garlic between the links.

Place in the oven & cook for 20-25 min (until done)
While the sausage cooks: Chop up the kale & set aside. Peel & slice the potatoes into 1/2 in slices, cut those slices in half & set aside. In a large soup pot (this is the pot you'll be making the soup in so make it a big pot) mix the butter, garlic & bacon piecec & cook on medium heat until the bacon is crispy.

Hint: i use pre-cooked bacon. i cook it in the microwave & crumble it up when done. i then "cook" that in the pot for basically 1-2 minutes (just until the butter is melted & the garlic is sweated) this cuts down on oil & makes your life easier!

Remove the bacon & garlic from the pot & set aside in a small bowl. To the soup pot, add the 6 cups of water, bullion cubes, potatoes, salt & pepper. Set the heat to high & bring to a boil, then reduce the heat to medium & simmer for about 15 min or so (until potatoes are tender)

While the soup cooks, remove the finished sausage from the over. Cut the sausage into bite sized pieces. (i do this on a cutting board with a fork & knife while the sausage is still hot)

Once the potatoes are tender, add the sausage, bacon & garlic, kale & 2 cups of whipping cream to the pot. Stir gently to incorporate everything.

Allow the soup to simmer for another 10-15 min or so (stirring every now & again).

Remove from heat & serve with breadsticks or rolls. I also like to sprinkle finely shredded parmesean cheese on top.

Enjoy!

like i said, this soup kicks ass. i like to make it & then transfer it to a crock pot & take it to functions. i kid you not, people will be salivating & asking "WHO MADE THIS SOUP OF THE GODS!?!?!?"

Apple Muffins with Streusel Topping

Apple Muffins with Streusel Topping

You Need:
2 cups sugar
2 eggs
1 cup oil
1 tblsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp apple pie spice
1/4 tsp cardamom
3 cups peeled, cored, diced apples (around 3 apples)

Topping:
1/4 cup light brown sugar
1/4 cup dark brown sugar
1 tblsp flour
1 tblsp raw sugar (turbinado) for topping

Directions:
Preheat oven to 350º

Cream together the sugar, eggs, oil & vanilla.
Sift together the dry ingredients & add to creamed mixture. The batter will be very thick (like, who- don't be shocked). Mix in the diced apples & the batter will start to thin out.

Line your baking tins with muffin cups- fill muffin cups about 3/4 full.
Mix together the topping ingredients & sprinkle about 1 tblsp per muffin.

Bake for approx 20-25 min.
makes 24-28 muffins


These were SUPER good! really moist & very apple'y. i didn't even bother waiting for them to cool off- simply burned my tongue in my eagerness to inhale one.

Great for breakfast, brunch, snack- anytime! Enjoy!

Velveeta & Rotel Macaroni & Cheese

I love Velveeta & Rotel. it's probably one of the best (and worst for you) chip dips in the world. but who cares about trans fat & calories- not i.

the husband makes it practically every sunday so he can consume an un-Godly amount while watching football. it's actually a little disturbing, but i can't judge- because if i wasn't concerned about my un-born child coming out with a 3rd eye, i'd probably do the same.

anyway- this past sunday he only ate like 1/3 of it (shocking)- so to use it up i decided to make a pasta dish. i wanted something i could freeze for a few meals this week.

well- i deem it a success. i made enough for 4 freezer meals & 1 bowl that he ate that night:

Velveeta & Rotel Pasta Bake
1lb block Velveeta Cheese
1 10 oz can Rotel Tomatoes & Green Chilis
1 lb pasta
6-8 slices of cooked bacon

Directions:
Pre-heat oven to 375º

make the Velveeta Cheese dip according to directions: Kraft Directions
eat some- with chips- it's good!

cook pasta according to directions- drain
mix the pasta & the cheese dip together (in the pot)

grease individual casserole dishes or 1 big casserole dish. fill with the pasta mix:


crumble up the cooked bacon & top off the pasta.
bake @ 375º for about 15 min.

remove- let rest for about 5 minutes & enjoy!


or- be time savvvy & cap off the individual casserole dishes & pop them in the freezer.
you can re-heat (bake) directly from the freezer or take out the morning of & re-heat that night (oven or microwave)

these work great for me. i'll take one out the night before & toss it in the husband's lunch for the next day. it's all baked so he can pop it in the microwave for 2 minutes & call it a day.

Enjoy!

The Great Pumpkin Dessert

I'll be honest- i think this tasted a heck of a lot better than it looked. without the whipped cream it's kind of a fugly dessert- but once i started eating it- omg! it's like this awesome mix between pumpkin pie & cake. with a crumbly/crunchy topping- amazing!

In fact, it's good enough that it won me 1st Place in the Pumpkin Dessert Contest we just had at my work. yeah- i brag.

it's also wicked easy:

The Great Pumpkin Dessert

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package (18-1/4 ounces) yellow cake mix or spice cake mix
3/4 cup butter, melted
1-1/2 cups chopped walnuts (optional- i left them out)
Vanilla ice cream or whipped cream (i used whipped cream)

Directions:
Pre-heat oven to 350°

In a large bowl, beat first five ingredients until smooth (i used my stand mixer)

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the dry cake mix and drizzle with butter. Top with walnuts (optional)


Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Allow to cool & chill in the fridge (it'll make cutting way easier)


Serve with ice cream or whipped cream

Some of my suggestions:

• toss in some cinnamon & cloves. i think it'll give a good kick
• watch it! the top gets brown pretty easily. i left mine in for 1 hour- but i probably would have been good with 50-55 min.
• this is WAY better once it's sat for at least 24 hours (in my opinion)- so try to make it a little in advance if you can.
• definately let it chill in the fridge for several hours before trying to cut it
• try it with different cake mix (yellow, white, spice) see what you like best

Enjoy!

Freezer Burritos

Freezer Burritos = lifesaver meal. seriously.

they're super easy to make, you can put in whatever you want & they're literally ready to eat after 3 min in the microwave (or you can even throw them in the oven for 10 min or so)

you can make them with beef, chicken, pork, vegetarian- etc etc. the only things i'd suggest leaving out would be lettuce & anything else that doesn't freeze well. but who needs lettuce?
but you can choose to use re-fried beans, peppers & onions, greek yogurt- blah blah. endless options!

ok- so here is my Freezer Burrito- Chicken Version.
i usually use hamburg- but we were out & i needed to use up some tortillas- so chicken it was.

Freezer Burritos

You Need:

- Tortillas (the nice big ones)
- Taco Seasoning

Filling: (this is what i used)

- corn (i used Mexi-Corn)
- chicken
- shredded cheese (i use taco cheese)
- rice
- sauce (i used about 2 cups sour cream mixed with Texas Pete's Hot Sauce & 1-2 tblsp taco seasoning)


Directions:

- cook your rice according to directions
- drain the corn & add it to the rice (once cooked)


- toss in some seasonings (i have a Southwestern Seasoning from Pampered Chef- you can use whatever. just make it taste good!)
- cook your chicken (i used canned chicken & simply shredded it) with the taco seasoning
- mix up your sauce (i used sour cream, hot sauce & taco seasoning) in a bowl

Making your Burritos:

- set up an assembly line:


Includes:

- foil
- tortillas
- all the fillings

- start filling your tortillas:


- you can stuff them pretty good- but don't overstuff because you need to be able to roll them up without everything squeezing out. i usually layer the filling closer to me (so not directly in the middle) - seems to make the rolling much easier.

this is how i layer:

- rice/corn mix
- a good dollop smear of sauce
- meat on top of rice/corn
- cheese

so fill all of your tortillas (i had 6 large shells but i usually have 8):


and now it's time to start rolling:


- use whatever method works for you. i like to bring up the sides first & roll (tightly) tucking as i go. seems to work the best. if a little sauce squeezes out near the end, do not fear. it's all good.

as you roll, wrap nice & tight with the foil (no plastic wrap is needed))- so when you're done they should look something like this:

sort of Chipotle'ish.

then i date them all with a Sharpie & put them into a freezer bag:

Pop them into the freezer & they're good for several months. they never last that long in this house- but just in case.

To Re-heat:

-unwrap from foil & place on a plate. pop in the microwave for 2 minutes on 1 side. flip over & microwave for 1 more minute. DONE!

we like to eat it with some salsa or extra sour cream on the side.

these are EXCELLENT to have on hand. specially if you're having a baby soon (hello) and you want to be able to feed your spouse or kids something quick but filling.

so make away! fill with whatever you'd like & have fun with them!

p.s. you can also make these into breakfast burritos. think eggs, sausage, ham, cheese, etc etc. like i said, ENDLESS options people!

Homemade Quiche

Homemade Quiche

1- 9 in pie crust (store bought or homemade)
1 1/3 cup heavy cream
4 large eggs (beaten)
6 slices bacon (cooked & chopped- i use the Pre-Cooked stuff)
1 1/2 cups shredded Swiss Cheese (i used 1 cup Gruyere & 1/2 cup Swiss)
3/4 tsp salt
1/2 tsp white pepper
1 tsp onion powder
1/4 tsp sugar (optional- i left it out)

Directions: Pre-heat oven to 425°

Press the pie crust into a 9 in pie plate & flute edges. Bake for approx 7-8 minutes. Remove.

While the crust is baking: Cook bacon & chop. Whisk together the cream, eggs, sugar (optional), salt, pepper & onion powder

Sprinkle 3/4 cup of the cheese into the of the pie crust. Then sprinkle 1/2 the bacon.


Pour 1/2 the cream/egg mixture into the crust- sprinkle the rest of the cheese on top & then pour the other 1/2 of the cream/egg mixture in. Sprinkle the top with the rest of the bacon.


Foil the edges of the crust:

Bake in the 425° oven for 15 min. Turn oven down to 300° and bake for an addtl 30 min (or until a knife inserted 1 in from the edge comes out clean)

Let it sit for 10 min before cutting. This turned out awesome! You can always toss in some ham or broccoli or peppers or whatever. Quiche is easy to play up!

Enjoy!